November 02, 2016

New Ubin Seafood @ Sin Ming Industrial Estate ~ One Last Meal At The "Kampung" Zhi Char Place Before It Moves To Hillview

The news is already out. Michelin Bib Gourmand-awarded New Ubin Seafood is moving out of Sin Ming Industrial Estate and going west to Hillview Avenue.

Last day of operations at Sin Ming is currently confirmed to be 13th November, and they are most likely to soft-open at the new venue on either 15th or 16th November.

Though we like to check out the newest openings or catch the latest trends, there is also a part inside us which nostalgically holds on to the old times. Let's go ahead with one last meal at New Ubin Sin Ming before it has to be kept in our memories for good.

This is not the first time that New Ubin has changed its operations venue. From starting out in Pulau Ubin island in 1986, to moving to the mainland in 1992, regulars would have seen the zhi char place shifting through several locations over the years.

I've not much idea of what the previous locations looked like, but the set-up at Sin Ming has that rustic, "kampung" or village-style laidback vibes that's rather endearing. You don't see a lot of these places in Singapore's concrete jungle nowadays.

Locations or decor aside, perhaps the one thing that's constant about New Ubin is the delicious seafood and zhi-char fare that it's well-known for.

Even then, the menu has evolved since its early days, with the repertoire expanded to include New Ubin's own interpretation on American, French, Italian and Indian cuisine.

Huh? Really? Yes!

Besides local favorites such as Har Cheong Kai ($15/$20/$24), Orh Chien ($18/$36) and Hokkein Mee Special ($14/$26), New Ubin's signature dishes also include US Angus Rib-Eye Beef Steak ($14/100gms) and German-style Pork Knuckle ($26). They even serve Fine de Clair Oyster ($4 per pc) and Carabinero Prawn Sashimi ($18 per pc)!

If we're talking about zhi char with a difference, this is undeniably it.

Take for instance, New Ubin's Foie Gras Egg Special ($9.50 per cup) and Foie Gras Satay ($7.50 per stick). Duck liver might be commonplace nowadays, but how many zhi char stalls do you know offer it on the regular menu? Furthermore with a local touch.

Served in a coffee cup, the egg special looked not unlike those typical kopitiam soft-boiled eggs, except that this is a fancified 60-min slow-cooked version topped with truffle salt and and foie gras chunks. Sinfully cholesterol-bombing rich but irresistably yummy. I like!

The foie gras satay served with homemade raspberry sauce is another of my must-order whenever I visit New Ubin. I'm really not kidding when I say I like foie gras lol!

Read: 33 Different Foie Gras Dishes In Singapore! Which Is Your Favorite?

For you who prefer the Traditional Satay ($0.85 per stick), meat selection includes pork, chicken and mutton. My preference was for the pork which gave the most satisfying mouthfeel with both lean meat and luscious fats. Fats are so hateful yet so delicious. Give it to me! Just don't stay in me.

We also had the recommended Fish Roe ($14/$20) fried with petai and sambal served with chinchalok, and Hong Kong Kailan Two-way Special ($13/$20). Not that it didn't taste good but personal preference meant that it probably wouldn't be in my order list next time round.

What I'd 100% definitely go for again is the US Angus Rib-Eye Beef Steak ($14/100gms)!

If there's any doubts if a predominately Chinese zhi char eatery can execute a steak well, New Ubin has removed it the moment a piece of that bite-sized beefy goodness got into our mouths.

Using quality USDA Choice Ribeye cut, the chilled (not frozen) meat has a balanced fat marbling that is ideal for grilling. The doneness was just about right to retain that coveted juicy and tender bite, enveloped with an aromatic charred outer. Superb!

But it's not all about the beef only. That rice! That Heart Attack Fried Rice!!!

Instead of putting the beef fats trimmings to waste, it's first minced then wok-fried with rice and dark soy sauce. Oh my goodness! The resultant grains were unbelievably tasty and full of flavors!

My friend gushed, "This is like eating claypot rice!" <3 <3 <3

The lovely hint of wok hei was also present in the Chye Poh Kway Teow Boss Style ($10/$18) and Boss Bee Hoon ($9). Both plates were good but we were divided over which one we like more.

Another worthy carblissful dish to have is the Fried Hokkein Mee Special ($14/$26).

This is certainly one of the best versions in Singapore with mixture of yellow noodles and thick vermicelli steeped in luscious prawn stock to a perfectly slippery wet and gooey texture. So utterly slurpilicious that it was gone in no time and we had to order a second serving lol.

Of the three Crabs (500grams at $42 each, buy 2 get 1 free) that we tried, Classic Chili, Salted Egg and Garlic Pepper, the last was the most memorable.

Fresh, succulent crab meat aside, what drew me to the garlic pepper crab was its flavor which was light yet impactful.

Do reach out for those cloves of garlic which heighten the enjoyment by another notch! The cooking process has removed any raw, pungent smell and left a lovely mildly sweet taste to the garlic. Still can kiss after this. No worries.

The Spicy Masala Crab sounds like an interesting flavor to try especially if you're fond of South Indian Cuisine. We were told that the masala and curry creations specially helmed by a dedicated Indian chef are very well-received.

Spicy Chicken Masala ($24 for half chicken), Mutton Curry ($36) or Black Ink Squid Curry ($16/$24)? Maybe, maybe. We will see if our appetite craves it when we get to Hillview. Our group has already quickly chop chop made a reservation at the new location lol.

See you at Hillview!

New Ubin Seafood
Address: Blk 27, Sin Ming Road, #01-174, Sin Ming Industrial Estate Sector A, Singapore 575680
Contact: +65 6466 9558 / +65 9740 6870
Opening Hours: Lunch Tue-Fri 1130am-2pm, Sat, Sun & PH 11.30am-2.30pm, Mon Closed / Dinner Daily 5.30pm-10.30pm

Prices are (1) Stated in Singapore dollars (2) Subject to 10% Service & 7% GST (3) Correct at point of published date.

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